posted by Sue Freeman 09-14-98 8:57 PM
Lazy Day Pickles
1 lb. zucchini cut into 1/4 inch slices
1 lb. yellow squash cut into 1/4 inch slices
3 medium onions sliced
2 TBSP. plus 3/4 tsp pickling salt
2 Cups crushed ice
1 cup plus 2 TBSP. cider vinegar
1/2 cup packed light brown sugar
1/2 cup water
1 1/2 tsp. mustard seeds
1/2 tsp. whole cloves
1/2 tsp. tumeric
1/2 cinnamon stick
1/4 tsp. celery seeds
1/2 tsp. crushed red pepper
In a large bowl, combine zucchini, squash, onion, 2 TBSP. salt and ice.
Place a plate over the veggies and weight it down with a 5 lb. object,
such as a bag of sugar.
Let stand at room temperature for 3 to 4 hours.
Drain veggies in a colander; do not rinse.
In a large nonreactive saucepan, combine vinegar, brown sugar, water,
mustard seeds, clves, turmeric, cinnamon stick, celery seeds, crushed
red pepper, drained veggies and remaining salt. Bring to a boil over
high heat. Remove from heat.
Transfer veggies and liquid to a 2 qt. glass or ceramic bowl or jar.
Cool to room temperature, cover and refridgerate for at least 4 days
to allow flavors to develop. The pickles will keep in the fridge for
up to one month.